Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Stewie]

Chicken noodle soup. It has turned cold here and it seems appropriate. Veggies from Sprouts Farmers Market fill the bill. Boneless, skinless chicken breast and some noodles make it a great dish. Oh, and some fresh bread I baked today.

[Fire Me Boy!]

Originally Posted by Nickhead

back in the day this would have sufficed me. but i now refuse to use any canned vegetables for anything. i will do frozen veggies, but only in things like my cream of mushroom and thyme chicken and rice. i think i posted my irish stew ingredients a page or two back

Agreed on canned. I'm a little flummoxed why one would choose canned veg for a slow cooked meal anyway. Baby red or gold potatoes would require only a quick rinse, and a bag of baby carrots are ready to go. Both would improve any stew substantially over canned equivalents.

[Nickhead]

Originally Posted by Fire Me Boy!

Agreed on canned. I'm a little flummoxed why one would choose canned veg for a slow cooked meal anyway. Baby red or gold potatoes would require only a quick rinse, and a bag of baby carrots are ready to go. Both would improve any stew substantially over canned equivalents.

this has got me thinking. the in-laws gave us a silverside from a raffle win. i think i may do mashed veggies tonight to go with. potatoes, carrot, broccoli, pumpkin and celery all boiled and mashed with butter, sour cream, and shredded cheese. milk, salt and pepper.

[Stewie]

There are three veggies that are canned with very good results. Corn, beans (nearly all kinds) and tomatoes. Whole San Marzano tomatoes in a can will fulfill your every tomato need.

[Easy 6]

Originally Posted by Fire Me Boy!

Agreed on canned. I'm a little flummoxed why one would choose canned veg for a slow cooked meal anyway. Baby red or gold potatoes would require only a quick rinse, and a bag of baby carrots are ready to go. Both would improve any stew substantially over canned equivalents.

While I completely agree about canned veggies, gblowfish was clearly going for a "budget gourmet" cheap and easy thing with that dish

One good thing that might happen with canned veggies in a long time cook, is that they will basically dissolve and become part of the gravy if cooked long enough

[Nickhead]

don't get me wrong, i understood the budget angle. i used to do it all the time too

[Fire Me Boy!]

Originally Posted by Stewie

There are three veggies that are canned with very good results. Corn, beans (nearly all kinds) and tomatoes. Whole San Marzano tomatoes in a can will fulfill your every tomato need.

Beans and tomatoes, absolutely. IMO, the rest are better frozen if fresh isn't an option.

[Buzz]

I went a little more healthy tonight, had some fish I needed to use before it got freezer burnt. Baked fish, whole grain brown rice and broccoli.



.

[Buzz]

Originally Posted by scho63

Those fries look SUPER crispy and delicious.

ALDI season fries, better than any name brand and they bake up perfect.

[scho63]

Originally Posted by Buzz

ALDI season fries, better than any name brand and they bake up perfect.

I would swear they were fried. Are they sprayed with any oil?

[Buzz]

No, I just turn them several times while baking.

[gblowfish]

Originally Posted by scho63

Did you get the spaetzle or potatoes? I love spaetzle. My German heritage grandmother made it from scratch as a kid. Several of her sisters lived in Lancaster PA in Dutch country.

Pot roasts, stews, egg noodles, homemade chicken soup, apple fritter pancakes, great Christmas cookies. Oh boy do I miss that wonderful time of my life.

I had the potatoes. I've had spaetzle before, not a big fan. Their desserts looked great, but I was too full.

[gblowfish]

Originally Posted by Nickhead

back in the day this would have sufficed me. but i now refuse to use any canned vegetables for anything. i will do frozen veggies, but only in things like my cream of mushroom and thyme chicken and rice. i think i posted my irish stew ingredients a page or two back

I understand this sentiment, but I had the veggies in the cupboard and wanted to use them up. I've made other stews that use gold potatoes sliced, and fresh mushrooms, but I had all the ingredients ready to go. It turned out fine. And yes, if you over cook it, the veggies can turn to mush. Also, I add just a little corn starch at the end to tighten it up just a bit. It was very tasty, hit the spot.

Oh, sometimes if you want the stew to have some spicy kick, I add mexican pickled carrots. They're wonderful, but a little dab will do ya.

[Fire Me Boy!]

Originally Posted by gblowfish

I understand this sentiment, but I had the veggies in the cupboard and wanted to use them up. I've made other stews that use gold potatoes sliced, and fresh mushrooms, but I had all the ingredients ready to go. It turned out fine. And yes, if you over cook it, the veggies can turn to mush. Also, I add just a little corn starch at the end to tighten it up just a bit. It was very tasty, hit the spot.

Oh, sometimes if you want the stew to have some spicy kick, I add mexican pickled carrots. They're wonderful, but a little dab will do ya.

Clearing the cupboard is totally understandable.

And one of my great joys is life is mushy carrots from a pot roast.

[gblowfish]

Originally Posted by scho63

Where's the photos? You're no NooB around here!

Heh, I was watching basketball with Mrs. Blowfish, and just wanted to eat dinner. Sorry bout that.